CROCK POT BUFFALO CHICKEN LETTUCE WRAPS
Ingredients:
Chicken:
• 24 oz. boneless skinless chicken breast
• 1 celery stalk
• ½ onion, diced
• 1 clove garlic
• 16 ounces fat-free low-sodium chicken broth
• ½ cup hot cayenne pepper sauce
Wraps:
• 6 large lettuce leaves, romaine, Bibb or iceberg
• 1½ cups shredded carrots
• 2 large celery stalks, cut into 2-inch matchsticks
Directions:
1. In a Crockpot, combine chicken, onions, celery stalk, garlic, and broth.
2. Cover and cook on high 4 hours.
3. Remove the chicken from pot, reserve ½ cup broth and discard the rest.
4. Shred the chicken with two forks, or an electric mixer.
5. Return to the slow cooker with the ½ cup broth and the hot sauce and set to on high for an additional 30 minutes.
Makes 3 cups chicken.
To prepare lettuce cups, place ½ cup buffalo chicken in each leaf, top with ¼ cup shredded carrots, celery, and dressing of your choice. Wrap up and enjoy!
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